Stuffed Butternut Squash

Step 1

Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.

Step 2

Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side-down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40 to 45 minutes.

Step 3

Meanwhile, brown the sausage in a large skillet over medium high heat, crumbling it as it cooks, 5 to 6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms, and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5 to 6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper, and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the gruyere and 2 tablespoons of the parsley. Stir to combine.

Step 4

Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10 to 12 minutes.

Step 5

Serve hot, topped with the parmesan and remaining parsley.